news reviews


How I Eat Meat

Fri, 2014-04-18 19:49
Heritage Radio Network Headshot

by Emily Peterson When I was a kid, before I realized culinary school was an option, or that I'd end up a chef and a culinary instructor myself, before I even gave too much thought to food beyond that I enjoyed it, my aunt showed my brother and I "The Secret Life of Plants." Now out of print, this documentary featured an original score by Stevie Wonder and the science behind plants and their feelings.

Amelia Lester: Middle-of-the-road American cuisine at the Writing Room, on the Upper East Side.

Fri, 2014-04-18 04:00

When this restaurant was Elaine's, the food was beside the point. Think of the scene in "Manhattan" that took place there, in which Mariel Hemingway tells Woody Allen she needs to leave their double date early because she has an exam the next day. It’ . . .

Farm to Fork Across America: Chef Tom Douglas, "Deliciousness Served With Graciousness" in Seattle

Thu, 2014-04-17 15:14

Co-authored with Lee Glenn Above Seattle's Palace Kitchen is the home of one of the most successful food empires in America, a nerve center for over 15 restaurants and specialty food brands created by Chef Tom Douglas. This warehouse-like space, its exposed brick walls, wooden trusses and arched windows, contain whimsical art and nick-knacks, which adorn every corner, expressing a very happy place. In the corner of the space that acts as his office, Tom is perched, arms waving, hands gesticulating, holding forth to the group surrounding him. At 6'3", Tom is a bit intimidating.

This Butter Company's Ad Is Pretty Spacey

Wed, 2014-04-16 11:00

Everyone loves some good food porn every now and then. Lurpak, a Danish butter company, has just taken food porn to new heights -- to outer space, to be exact. In an ad for Lurpak's new "Cooks Range" line -- which looks like a collection of oils, butters and sprays from the video -- the company takes viewers to the final frontier. Your kitchen will never look the same.

Toronto chef Jo Lusted shows how to give dishes a healthy do-over

Fri, 2014-04-11 01:02
Toronto chef Jo Lusted shows how to give dishes a healthy do-over

The chef wanted to make a version that tasted like the original but was good for you. She reduced the calories from 562 to 214 and the total fat from 31 grams to just under 10 grams in the dish that marries two fast-food favourites without sacrificing flavour and wowed everyone with the result.

Pass the Chicken Fat! They Say It's Good for You...

Thu, 2014-04-10 20:12

It turns out that eating butter, cream, egg yolks, fatty meats, and full fat cheese is no worse for our hearts than olive or canola oil, according to a recent study published by Dr. Rajiv Chowdhury and his colleagues in the Annals of Internal Medicine (1). Maybe Paula Deen was right all along: We should be eating fried butter, cream, and cheese-laden casseroles, as well as egg yolk and whipped cream-stuffed desserts. This article appears to vindicate Ms.

Narcissa Sets an Upscale Farm-to-Table in the East Village

Tue, 2014-04-08 20:28

In any artistic medium, the most compelling stories exploit contrast as a narrative device, and Narcissa -- John Fraser's slow-cooked playground in The Standard East Village hotel -- is a restaurant cleaved in two. To the right, a dining room adjacent to the host station is a hyp...

Ronco Boss Ron Popeil Serving Up A Beautiful Slice Of Santa Barbara

Mon, 2014-04-07 20:11

When it comes to rotisseries and vegetable slicers and dicers, no one sells them like Ron Popeil. The ubiquitous TV pitchman has made millions of viewers drool over rotisserie chicken during the years he's been hawking his wildly popular cookers. But now Popeil is trying to sell something a little richer: [...]

5 Tricks for Grilling on a Shovel

Fri, 2014-04-04 22:28

Shovel grilling began, so legend goes, with a rancher in the Australian outback who had lamb (no shortage of that in Australia) and a campfire, but no grill grate to position over it. So he sterilized the blade of shovel in the hot flames, arranged lamb chops seasoned with salt and pepper on it (and why not chopped fresh garlic and rosemary, too?), and grilled the lamb on the spade thrust directly into the fire.

Ooho! A Drop, A Blob, A Balloon = Water Reinvented

Thu, 2014-04-03 14:09
Sidonie Sawyer Headshot

The future of plastic bottles might very well be doomed, and a sleuth of improvements to our environment, our health, and our behaviors could be coming soon. The newly invented packaging, which perhaps someday will replace the gazillions of water bottles that fill our rubbish, comes straight from science fiction, or at least something not yet seen in our everyday lives. Ooho! is a thin membrane made of eatable brown algae, akin to a gelatinous double layer. It's actually the water inside that gets transformed on its outer form by a culinary process known as spherification.

Yotam Ottolenghi Thinks You're Skipping A Key Step When You Cook Vegetables

Wed, 2014-04-02 16:28

When Yotam Ottolenghi opened his first high-end delicatessen in London's Notting Hill neighborhood in 2002, he had a problem with his vegetables. If you're familiar with his work, you know how shocking this is. Because today, the Israeli-born chef's reputation rests largely on his deft hand with vegetables. He first rose to fame in the UK as the author of a widely read column in The Guardian all about vegetarian cooking.


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